Mulberry Goji Quail Soup

Why people make this soup

Nourilo points out that many young children today have weakening vision simply because they spend so much time with eyes fixed close to a phone or tablet screen. Traditional food therapy has long drawn on red, yellow, and deep-purple foods to support the visual system: mulberries, blueberries, tomatoes, pumpkin, carrots, and beetroot are all on the list. When fresh mulberries come into season in spring, it is a good time to make this soup as a seasonal treat. The combination of mulberry, goji berry, red date, and quail is said in traditional food therapy to tonify the liver and kidneys — organs that, in Chinese medicine, are strongly associated with eye function. Those who experience blurry vision, lower-back aching, light-headedness, or ringing ears may find this soup a pleasant addition to a regular menu.

Method

1. Defrost the quail completely, then blanch in boiling water for 2–3 minutes, drain and rinse.
2. Rinse the mulberries, goji berries, and pitted dates.
3. Place all ingredients together in a pot and cover with about 1.5 litres of water.
4. Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours.
5. Serve with the soup and eat the quail and softened berries.

Nourilo’s Tips

Fresh mulberries in season give the best flavour and colour — if you can find them, use about 75 g (75 g) instead of the dried version. Quail is Nourilo’s preferred choice here, but silkie chicken or a good piece of lean pork both work well if quail is hard to find.